SALMON SUSHI RECIPE RECIPES

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SMOKED SALMON & AVOCADO SUSHI RECIPE | BBC GOOD FOOD



Smoked salmon & avocado sushi recipe | BBC Good Food image

Fancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canapés

Provided by Silvana Franco

Categories     Dinner, Main course

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Makes 32

Number Of Ingredients 9

300g sushi rice
2 tbsp rice or white wine vinegar
1 tsp caster sugar
1 large avocado
juice ½ lemon
4 sheets nori seaweed
4 large slices smoked salmon
1 bunch chives
sweet soy sauce (kecap manis), to serve

Steps:

  • Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
  • Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
  • Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
  • Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
  • Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

Nutrition Facts : Calories 49 calories, FatContent 2 grams fat, CarbohydrateContent 7 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.24 milligram of sodium

SIMPLE SUSHI RECIPE | BBC GOOD FOOD



Simple sushi recipe | BBC Good Food image

Kids can help with this Japanese dish. They can help cook the sticky rice and then roll and assemble the pieces with their preferred ingredients

Provided by Barney Desmazery

Categories     Lunch

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield Makes enough sushi for 6 as a main, or 4 with leftovers for lunchboxes

Number Of Ingredients 11

300g sushi rice
100ml rice wine vinegar
2 tbsp golden caster sugar
3 tbsp mayonnaise
1 tbsp rice wine vinegar
1 tsp soy sauce
25g bag nori (seaweed) sheets
choose from the following fillings: cucumber strips, smoked salmon, white crabmeat, canned tuna, red pepper, avocado, spring onion
wasabi (optional - and fiery!)
pickled ginger
soy sauce

Steps:

  • KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
  • Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
  • Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.
  • Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
  • Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
  • Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
  • TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
  • Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
  • Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
  • TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
  • Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.

Nutrition Facts : Calories 390 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.5 milligram of sodium































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